31/12/2024
Creamy Chicken Pot Pie Soup
Salt and Pepper
Chicken Thighs
Dried Thyme and Oregano
Butter
Celery
Yellow Onion
Garlic
Carrots
Peas
Corn
Green Beans
Potatoes
Heavy Cream
Flour or Corn Starch
1) Half a stick of butter in a pot, add onion, carrots, celery, thyme and oregano (sauté until translucent) add fresh garlic and cook for 5 mins
2) Add water and chicken thighs, salt and pepper to taste (simmer until they are tender but not shredding)
3) Dice potatoes (Yukon Gold) and add to your chicken broth and simmer for about 10 to 15 min.
4)Add peas, corn, green beans into your pot and let simmer for about 10 min. (I used frozen vegatables. It’s completely up to you depending on your time.)
5) Pour heavy cream into a measuring cup, add flour or corn starch and whisk it together very well. This determines how thick you want your soup to be. Add as needed. Add to soup and let simmer for and 5 min. Cut off heat and let it sit for about 10 minutes occasionally stirring. It will thicken. Add salt and pepper to taste
